Archive for fall wedding cake

• A GOLDEN TOWER AND A CHOCOLATE DELIGHT…

Posted in Cakes with tags , , , , , , , , , , , , on November 9, 2008 by beverlydill

Cake  – 11.08.08

I met with a couple earlier in the Spring about a November wedding. She had many ideas for the cake so we sat and went through designs and photos until she came up with the perfect cake. We met one more time to decide on sizes and grooms cake design and finally we were all set. Since her wedding colors are red, gold & ivory, she went for an ivory four tier wedding cake with roses between each tier and gold detailing. The grooms cake was to be a Chocolate lovers dream, two tiers of chocolate cake with chocolate ganache poured over top dripping down the sides with a monogram design on the top that was used in their invitations. Both cakes were to feed 296 People.

Cake #1
I began with the Grooms cake. Because the top monogram design was to be made of royal icing, I made it up a couple nights in advance. I piped the design with icing and let it sit 24 hours to harden. I then covered it with gold luster dust and it was complete.

The Grooms Cake was to feed 62 people, being two tiers (8″ & 10″).
8″ – Chocolate Fudge Cake with Hazelnut Filling
10″ – Chocolate Fudge Cake with Hot Fudge Chocolate Buttercream

After frosting both cakes with brown tinted buttercream, I made up the chocolate ganache. I poured the ganache on the 10″ and let it drip down the sides. Next, I placed the dowels in the bottom tier and one long one to go through the middle of both tiers. I lowered the top tier onto the bottom and then poured the remaining ganache on top. As the ganache hardened, I piped a buttercream bead border around the cake. Finally I placed the royal icing monogram design on top and the Grooms Cake as Complete.

 


Cake #2
The wedding cake was to feed 234 people and be 4 tiers, including many different flavors:
10” : Apple Spice Cake with Cream Cheese Filling (saved for anniversary cake)
12” : French Vanilla Cake with Vanilla Buttercream Filling
14” : Yellow Cake with Chocolate Fudge Buttercream Filling
16” : Apple Spice Cake with Cream Cheese Filling

I began by piping a “dam” of icing around the center layers of the the cakes. This was to keep the different fillings from flowing out into the outer icing. After all the filling were included, each cake layer was put together and iced with ivory buttercream. I then placed a different stencil to each tier and piped gold buttercream detailing. After all the accents were finished, I placed quite a few dowels in the bottom three tier cakes for support since they would have 3″  between each tier and so much weight to hold. The separator plates and columns were then added to the top of the bottom three tiers. Finally, I piped a golden border to the base cake. After 16 Hours Baking/Decorating the cake was complete and ready for transport.

We lined the car floor with a non-slip runner and a large foam mat. We placed three wedding cake tiers on the foam and held the grooms cake since it was two tiers and the wedding cake topper. As we arrived in Clarksville at the Riverview Inn, we set up the Grooms Cake on its desired table and began stacking the wedding cake tiers on its own table. After the four tiered cake was put together, I piped the gold border on the top three tiers and began placing the red roses between the tiers on the separator plates as if each tier was floating on a bed of roses. After placing the roses on the top tier it was complete. Special thanks to Tim for helping us with the roses. You’re awesome. Also, major thanks to my mother and father and Ben for helping with the cake, delivering and setting up.

Congrats, Mr. and Mrs. Hopson! It was such a pleasure meeting you and working with you on such a special cake. I pray the Lord Bless you both with an incredible marriage and many happy years to come.

• WEDDINGS & TIGER LILIES & BARGES, OH MY…

Posted in Cakes with tags , , , , , , on October 5, 2008 by beverlydill

Cake #1 – 10.04.08 (Wedding Cake)

This weekend was the wedding for Carrie and David. She had a wedding cake picked out with a few changes to incorporate her orange and brown theme with tiger lilies. The cake was strawberry with buttercream that fed around 60.

I began a night early by rolling out orange fondant and cutting the shape of the tiger lilies. I placed a cotton ball under each one and curled the ends of the petal so that they could dry overnight and be ready for painting the next day. I then rolled out brown fondant and cut out the shapes of leaves so that they would have a 3D appearance and pop out from the cake. The next day, I painted half of the lilies a vibrant orange using vodka and orange food coloring.

I covered the cake with buttercream and piped the curly pattern around the cake and placed the lilies and leaves. I came back with a deeper green and piped buttercream leaves around the cake. I then placed 3 spaghetti noodles in the center of each lily as the stem and piped a brown dot on the end as the stamen. I came back with brown food coloring and painted dots inside the petals. Finally, I piped on the orange buttercream as flower buds and white as the little pearls separating the tiers, and it was complete.

 

Cake #2 – 10.04.08 (Grooms Cake)
Carrie also wanted a Grooms Cake for David to feed 25. Since he works for Ingram Barge Co., she wanted a vanilla barge just for him.

I began the grooms cake with a 11×15 sheet cake. I cut the cake in half and used 5.5″x15 as the barge. I cut the other half in 3 pieces to be the three tiers of the boat. I started with the boat and covered the 3 tiers with buttercream. I then piped the red stripes, window/doors, Ingram logo, “M/V Hornet” (boat’s name), and Just Married on the back. After placing the American flag on the top, the boat was complete.

I rounded out the end of the barge where it goes into the water and cut out the four compartments on top. I then covered the barge with a layer of buttercream followed by a long piece of fondant colored as though it were rusted. I crushed up Graham Cracker and placed the “sand” into the compartments. Finally, I added white buttercream to the sides of the boat to act as water splashing from movement and it was finished.

After 13 hours baking/decorating, both cakes were complete. Congrats, David and Carrie! May the Lord bless your future together.